Garlic Soup 2
Yield
11 cupsPrep
15 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil
|
|
| 4 | tablespoons |
garlic
chopped |
|
| 2 ½ | cups |
bread crumbs
fresh |
|
| 2 | small |
zucchini
diced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | large |
tomatoes
peeled, seeded and diced |
|
| ½ | cup |
eggplant
diced |
*
|
| 1 | medium |
onions
diced |
|
| 2 | teaspoons |
paprika
|
|
| 2 | teaspoons |
garlic powder
|
|
| 7 | cups |
chicken broth
|
|
| 1 | cup |
artichoke hearts
marinated, drained |
*
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
almonds
garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil
|
|
| 6E+1 | ml |
garlic
chopped |
|
| 591 | ml |
bread crumbs
fresh |
|
| 2 | small |
zucchini
diced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | large |
tomatoes
peeled, seeded and diced |
|
| 118 | ml |
eggplant
diced |
*
|
| 1 | medium |
onions
diced |
|
| 1E+1 | ml |
paprika
|
|
| 1E+1 | ml |
garlic powder
|
|
| 1.7 | l |
chicken broth
|
|
| 237 | ml |
artichoke hearts
marinated, drained |
*
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
almonds
garnish |
*
|
Directions
Heat half the oil in a frying pan with chopped garlic.
Add bread crumbs and cook, stirring, 5 minutes.
In a large saucepan or soup kettle heat remaining ¼ cup of oil.
Add zucchini, red pepper, tomato, eggplant and onion.
Cook until tender, then stir in bread mixture.(Bread will break down as soup cooks and acts as a thickener.)
Stir in paprika and garlic powder followed by chicken broth.
Simmer 30 minutes, stirring frequently. Stir in artichoke hearts and parsley.
Season with salt and pepper. Serve immediately in heated bowls. Garnish with toasted almonds.
